Poached Maine Lobster with...Poached Maine Lobster with Saffron Fennel Puree & Champagne-Vanilla Emulsion

A sophisticated harmony of succulent butter-poached lobster, aromatic saffron-scented fennel, and a delicate vanilla-infused champagne reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the lobster: Blanch the tails in boiling water for 2 minutes, then immediately shock in an ice bath. Carefully remove the meat from the shells, keeping it intact.

2. 02

   Make the Fennel Puree: Sauté sliced fennel in 20g of butter over medium heat until softened. Add heavy cream and saffron. Simmer for 10 minutes until fennel is very tender.

3. 03

   Refine the Puree: Transfer the fennel mixture to a high-speed blender and process until silky smooth. Pass through a chinois or fine-mesh sieve and season with salt. Keep warm.

4. 04

   Prepare the Emulsion: In a small saucepan, reduce the champagne and minced shallots by half. Lower heat and slowly whisk in 50g of cold cubed butter until emulsified. Whisk in the vanilla seeds and strain.

5. 05

   Poach the Lobster: Create a Beurre Monté by whisking the remaining 180g of butter with 2 tablespoons of water over low heat to form a stable emulsion. Submerge lobster tails and poach at a consistent 60°C (140°F) for 6-8 minutes until just opaque.

6. 06

   Plating: Place a generous swipe of saffron fennel puree on a warmed plate. Slice the lobster tail into medallions and arrange atop the puree. Drizzle with the champagne-vanilla emulsion and finish with Maldon salt and micro-greens.